Saturday, January 15, 2011

Ruby Linzer Bars

These cookies are devine! My mom and I went on a trip to Solvang, California and we stopped at a bakery called Mortensen's Danish Bakery. Holy Moly they sell the best cookies I have ever tasted!!! You used to be able to order them by mail but they stopped shipping them, BOOOO! Well these cookies have the flavor of those cookies, Yea!!!  The base of this recipe came from this website.

1 C  Butter
1 C  Sugar 
1 t Baking Powder 
1/4 t  Salt 
1 egg 
1 t  Vanilla 
1 1/2 t  Almond Extract 
2-1/4 C  Flour 
1 C Slivered Almonds, lightly toasted
1/2 C  Strawberry or Raspberry Jam
    Almond Glaze

 1. Preheat oven to 300F. Beat butter, sugar, baking powder, and salt. Beat in egg, vanilla, and almond extract until combined. Beat in flour
2. Divide dough into three equal portions. Roll each portion into a 10-inch log. Roll logs in nuts. Place logs 3 to 4 inches apart on an ungreased large cookie sheet. Flatten each log to 1-inch thick. Make a 1/2-inch-deep, 1-inch-wide indentation down the center of each log, using fingers or the back of a spoon.
3. Bake 25 minutes or until edges are firm and lightly brown. Cool on cookie sheet then transfer to a wire rack until cooled completely. If necessary, reform indentations by pressing with a spoon.
4. Spoon some of the preserves evenly down center of each log.  Generously spread/drizzle each log with glaze. Let stand until set. Cut each log diagonally into 1-inch-wide slices. Makes about 36 bars.
5. Almond Glaze: Stir together 1 cup powdered sugar, 2 teaspoon milk, and 1 1/2 teaspoon almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency.

 ***** After making the cookies, store in air tight container and do not eat until the next day. They taste only ok fresh, you need to wait until the glaze has time to soak in and for the cookie to soften*****

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